Homemade Krispy Kremes

Nothing evokes childhood joy quite like biting into a warm, glossy Krispy Kreme doughnut—soft, airy, sweet, and a little bit magical. With this Homemade Krispy Kremes recipe, you can recreate that bakery experience at home, complete with the signature glaze that drips just so and melts on your tongue. It’s a kitchen project that’s deliciously rewarding, perfect for weekend baking, brunch gatherings, or simply indulging your sweetest cravings.

Growing up, doughnuts were reserved for special mornings at grandma’s table. The ones she made from scratch had a springy texture and shiny glaze I could never get enough of. Years later, I reverse-engineered them based on memories—and perfected them right here in my small kitchen. These doughnut holes deliver sweet nostalgia in every bite, bringing smiles to my family on every baking day.

Why You’ll Love This Recipe

• Just like Krispy Kreme at home – Glazed doughnut holes full of light texture
• Hands-on and fun – A baking project that delivers impressive results
• Simple pantry ingredients – Yeast, flour, sugar, egg, and butter
• Perfect for sharing – Great for parties, brunches, or weekend treats
• Homemade and fresher than store-bought doughnuts

Ingredients

For the Doughnuts

• 3 tbsp milk
• 3 tbsp boiling water
• 1 tsp dry active yeast
• 1½ oz sugar (~3 tbsp), divided
• 8 oz (~2 cups) all‑purpose flour (best to weigh)
• 1 oz cold, room-temperature butter
• 1 large egg
• Dash of salt
• Enough vegetable oil for deep frying (about 2–3″ deep)

For the Glaze

• ⅓ cup butter
• 2 cups confectioners’ sugar
• 1½ tsp vanilla extract
• Up to 4 tbsp hot water (adjust as needed for consistency)

Equipment You’ll Need

• Mixing bowls (large and small)
• Whisk, spatula, pastry blender or fork
• Clean kitchen towel or plastic wrap
• Rolling or working surface lightly floured
• Deep fryer or heavy saucepan / wok
• Instant-read thermometer (ideal for precise frying)
• Slotted spoon or spider for frying
• Baking tray lined with paper towels or wire rack for draining

Step-by-Step Instructions

1. Activate the Yeast

Combine milk and boiling water in a large measuring jug or bowl. Add 1 tsp sugar and 1 tsp yeast, stir gently, and let sit in a warm spot for about 5 minutes or until foamy. This signals the yeast is active and ready to leaven the dough.

2. Prepare Dry Ingredients

In a large mixing bowl, whisk together flour, the remaining sugar, and a pinch of salt.

3. Cut in Butter

Add cold butter to the dry mix. Use your fingers or a pastry blender to press the butter into the flour until the mixture resembles coarse crumbs—this will help with texture later.

4. Mix Wet Ingredients

Lightly beat the egg and add it to the flour mixture, along with the foamy yeast mixture. Stir until the dough forms a cohesive ball—not too sticky, but pliable.

5. Knead the Dough

Turn the dough onto a lightly floured surface and knead by hand for 5–10 minutes, until it’s smooth and slightly elastic. You’ll notice small bubbles forming on the surface—that’s a good sign of development.

6. First Rise

Place the dough back into the bowl, cover with a towel or plastic wrap, and let rise for about 1 hour in a warm place, until it has doubled in size.

7. Shape the Doughnuts

Once risen, turn the dough onto a floured surface. Divide into 4 equal parts, and roll each into a 1–1.5″ rope. Cut the rope into 1″ segments, then gently roll each into a ball. Place on a tray, cover loosely, and let rise again while you heat the oil.

8. Heat the Oil

Preheat oil to 375°F (190°C) in a fryer or deep pot. Use enough oil to submerge doughnut holes without overcrowding.

9. Fry the Doughnuts

Fry doughnuts in small batches for about 2 minutes per side, until golden brown. Use a slotted spoon to carefully transfer to paper towels or a wire rack to drain.

10. Make the Glaze

While doughnuts warm, prepare the glaze: melt butter in a small saucepan over medium heat. Whisk in confectioners’ sugar, then stir in vanilla and hot water one tablespoon at a time until glaze is smooth and pourable.

11. Glaze the Doughnuts

Working with warm doughnuts, dunk each into the glaze, letting excess drip back into the bowl. Place on a wire rack to let glaze set just slightly.

12. Serve Warm

Glaze sets quickly—eat immediately while soft and gooey, or store at room temperature for up to a day.

Pro Baking Tips

• Temperature control is key: Keep oil at 375°F. Lower temps result in dense doughnuts; hotter temps burn the glaze.
• Use high‑quality yeast: Check expiration to avoid flat results.
• Do not over-knock the dough; keep it soft and springy.
• Rise times depend on kitchen warmth. In cooler climates, add 15 minutes or more to proof time.
• Customize glaze: Add a pinch of nutmeg, cinnamon, or whiskey to make it uniquely yours.

Serving Suggestions

• Enjoy fresh with coffee, hot cocoa, or tea
• Dunked in milk or Baileys
• Topped with sprinkles, chopped nuts, or shredded coconut
• Filled with jam or chocolate after glazing for extra indulgence

Storage & Freezing

• Cover and store at room temperature for 24 hours—best eaten fresh.
• Freeze unglazed doughnuts in airtight freezer bags for up to 2 months.
• Reheat frozen glazed doughnuts in a 300°F oven for 3–4 minutes or briefly in a microwave before serving.

Frequently Asked Questions

Can I use instant yeast instead of active dry?
Yes—use the same amount. No proofing is needed; mix directly with sugar and flour.

What about shaping ring doughnuts (holes)?
Roll the dough out ½″ thick and use doughnut cutters. Fry rings the same way, but be mindful of different cook time.

Can this dough be made vegan?
Substitute melted coconut oil for butter, non-dairy milk, flax egg (1 Tbsp flax+3 Tbsp water), and vegan confectioners sugar. Texture will vary slightly.

Is there a baked version?
You can bake at 350°F for 8–10 minutes per side on a doughnut pan—but they won’t be as light and pillowy as fried.

Final Thoughts

These Homemade Krispy Kremes are truly a celebration in dough form—sweet, pillowy, and dipped in that beloved homemade glaze that sings with nostalgia. There’s something simply joyful about making dough at home, waiting through proofing, and frying up golden puffs that bring smiles to faces and warmth to hearts.

While it takes a bit of time and patience, the payoff is worth it. Proudly serve with coffee, brunch dishes, or just as a delightful afternoon pick-me-up. Once you taste them dripping with glaze, you may never go back to boxed doughnuts again.

Because in those soft, sugary bites, you’re not just tasting dough—you’re tasting memories, tradition, and a touch of homemade magic.

The Goods

Homemade Krispy Kremes

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Learn how to make these homemade Krispy Kreme-style doughnut holes—light, fluffy, and coated in sweet vanilla glaze. Perfect DIY treat!

Course Dessert, Snack

Cuisine American

Recipes

For the Doughnuts

• 3 tbsp milk
• 3 tbsp boiling water
• 1 tsp dry active yeast
• 1½ oz sugar ~3 tbsp, divided
• 8 oz ~2 cups all‑purpose flour (best to weigh)
• 1 oz cold room-temperature butter
• 1 large egg
• Dash of salt
• Enough vegetable oil for deep frying about 2–3″ deep

For the Glaze

• ⅓ cup butter
• 2 cups confectioners’ sugar
• 1½ tsp vanilla extract
• Up to 4 tbsp hot water adjust as needed for consistency

Instructions

Activate the Yeast

• Combine milk and boiling water in a large measuring jug or bowl. Add 1 tsp sugar and 1 tsp yeast, stir gently, and let sit in a warm spot for about 5 minutes or until foamy. This signals the yeast is active and ready to leaven the dough.

Prepare Dry Ingredients

• In a large mixing bowl, whisk together flour, the remaining sugar, and a pinch of salt.

Cut in Butter

• Add cold butter to the dry mix. Use your fingers or a pastry blender to press the butter into the flour until the mixture resembles coarse crumbs—this will help with texture later.

Mix Wet Ingredients

• Lightly beat the egg and add it to the flour mixture, along with the foamy yeast mixture. Stir until the dough forms a cohesive ball—not too sticky, but pliable.

Knead the Dough

• Turn the dough onto a lightly floured surface and knead by hand for 5–10 minutes, until it’s smooth and slightly elastic. You’ll notice small bubbles forming on the surface—that’s a good sign of development.

First Rise

• Place the dough back into the bowl, cover with a towel or plastic wrap, and let rise for about 1 hour in a warm place, until it has doubled in size.

Shape the Doughnuts

• Once risen, turn the dough onto a floured surface. Divide into 4 equal parts, and roll each into a 1–1.5″ rope. Cut the rope into 1″ segments, then gently roll each into a ball. Place on a tray, cover loosely, and let rise again while you heat the oil.

Heat the Oil

• Preheat oil to 375°F (190°C) in a fryer or deep pot. Use enough oil to submerge doughnut holes without overcrowding.

Fry the Doughnuts

• Fry doughnuts in small batches for about 2 minutes per side, until golden brown. Use a slotted spoon to carefully transfer to paper towels or a wire rack to drain.

Make the Glaze

• While doughnuts warm, prepare the glaze: melt butter in a small saucepan over medium heat. Whisk in confectioners’ sugar, then stir in vanilla and hot water one tablespoon at a time until glaze is smooth and pourable.

Glaze the Doughnuts

• Working with warm doughnuts, dunk each into the glaze, letting excess drip back into the bowl. Place on a wire rack to let glaze set just slightly.

Serve Warm

• Glaze sets quickly—eat immediately while soft and gooey, or store at room temperature for up to a day.